Recipe Details
"Indulge in the quintessential French dessert featuring a silky, rich custard infused with real Madagascar vanilla beans. Finished with a signature burnt sugar crust, every spoonful offers a delightful contrast between cold cream and warm, crackling caramel."
1 Ingredients
| Qty | Item |
|---|---|
| 2 cups | Heavy Cream |
| 1/3 cup | Granulated Sugar |
| 5 large | Egg Yolks |
| 1 pod | Vanilla Bean |
| 1 pinch | Salt |
| 4 tbsp | Extra Granulated Sugar (for topping) |
2 Instructions
Preheat your oven to 325°F (160°C). Place four 6-ounce ramekins in a large baking dish.
Pour the heavy cream and salt into a medium saucepan. Split the vanilla bean lengthwise, scrape the seeds into the cream, and drop the pod in. Heat over medium until small bubbles form around the edges (do not boil).
Remove from heat, cover, and let the vanilla steep for 10 minutes. Remove the pod after steeping.
In a medium bowl, whisk the 5 egg yolks and 1/3 cup of sugar until the mixture is pale and slightly thick.
Slowly pour about a half cup of the warm cream into the egg mixture while whisking constantly to temper the eggs. Gradually whisk in the remaining cream.
Strain the mixture through a fine-mesh sieve into a clean pitcher to remove any bubbles or solids.
Divide the custard evenly among the ramekins. Pour hot water into the baking dish until it reaches halfway up the sides of the ramekins.
Bake for 35 to 45 minutes until the edges are set but the centers still jiggle slightly like jelly. Remove from the water bath and cool to room temperature.
Chill in the refrigerator for at least 4 hours, or overnight.
Just before serving, sprinkle 1 tablespoon of sugar evenly over each custard. Use a kitchen torch to melt and caramelize the sugar until it forms a hard, golden-brown crust. Let sit for 2 minutes before serving.
💡 Tips & Tricks
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Use a kitchen torch instead of a broiler for a more even, controlled caramelized crust without heating the custard.
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Straining the custard through a fine-mesh sieve is the secret to a professional, silky-smooth texture.
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Ensure the ramekins are thoroughly chilled before torching; this maintains the temperature contrast between the hot crust and cold cream.
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If you don't have vanilla beans, 1 tablespoon of high-quality vanilla bean paste is the best substitute.
? Frequently Asked Questions
Can I make Crème Brûlée ahead of time?
Why did my custard turn out watery?
Do I have to use a water bath?
What if I don't have a kitchen torch?
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